Roll the sugar cake

By VicentaLakin

Roll the sugar cake
Dan's fragrances are mid-twilight, and the flowers are even stronger. The Chinese people's vision of the Middle Autumn is as great as the Spring Festival, and the most happy of all is the round of the moon, a round of meal and a laughter. There are also many travelers who cannot return home in various forms, “Today and tomorrow, the world will be together” and, at the dawn of Mid-Autumn, I would like to use this series of sugar cakes to wish you all a long life

Recipe Recommendations

  • Xinliang quinoa cake powder 70 grams
  • eggs of 2
  • white granulated sugar 50 grams
  • salad oil 50 grams
  • fondant 300 grams
  • pigment appropriate amount
  • lemon juice appropriate amount

Steps for Roll the sugar cake

  • Make Roll the sugar cake step 0
    1
    Prepare the food
  • Make Roll the sugar cake step 1
    2
    Put the eggs in the pot
  • Make Roll the sugar cake step 2
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    Add appropriate lemonade
  • Make Roll the sugar cake step 3
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    Add white sugar
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    I'm going to take the egg out with an egg-pumper, and I'm going to lift the egg-pumper
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    Add fresh quinoa pastry to each other and use a razor to spin it up from the bottom, so the egg paste is even with flour
  • Make Roll the sugar cake step 6
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    Put salad oil in the mixed cake paste and keep it even
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    Put the cake in the bag and squeeze it into the cup
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    Put it in the preheat oven, 180 degrees, middle level, 15-20 minutes
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    Add pigments to the required colours and turn paste to the desired color
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    Take the blue, cut the circle to the bottom
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    Pick up a cup of coffee and paste
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    White plaster cut out the rabbit
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    Keep cutting white clouds
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    Yellow rolls out a bigger circle
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    It's written on it with black edible color
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    Draw the part of the signature in red and drop it in black
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    Take out the eyes of the red rabbit
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    A full moon with yellow
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    Draw a simple turret out of black
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    And fill it up
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    It's time to roll the sugar cake

    • Roll the sugar cake Make Tips

    1. Take the eggs out of the refrigerator in advance to bring them to room temperature. 2. After adding the flour, fold gently; do not stir in circles to avoid deflating the eggs. 3. After filling the cake batter, tap the mold firmly a few times to level the surface and release large air bubbles. 4. Insert a toothpick into the center of the cake; if it comes out clean, it is done. 5. This cake requires beating whole eggs, which takes longer than beating egg whites alone. 6. Add the flour in batches to facilitate even mixing. 7. After adding the oil, fold patiently several times to ensure the salad oil is fully blended with the batter. 8. Adjust the specific baking time according to your oven's performance.

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